Preparation

Whisk together flour mix, baking soda, salt, and xanthan gum in a small bowl.

Beat together shortening (1 cup) and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and mix in flour mixture until just incorporated, then stir in chips and walnuts if using.

Drop heaping teaspoons of dough 2 inches apart onto baking sheets.

Bake, 1 sheet at a time, until golden, 9 to 15 minutes. Let stand 1 minute, then transfer cookies to a rack to cool and continue making cookies using cooled baking sheets.

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I used Namaste Foods GF Perfect Flour Blend which I think helped make these even better. The sorghum adds a little more texture and heft. A very balanced cookie though I would use less sugar, and I think it totally compares with wheat cookies, this is a very good recipe.

TCarlsen from Oregon / 06.15.14

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I have rheumatoid arthritis and
wheat is a trigger food for me. This
is just the best. I detest brown
rice flour, but noted that it was
brown rice flour MIX. I used 1 cup
Domata Gluten Free, Casein Free all
purpose flour, 1 cup Quinoa flour
and 2 T Pamela's Baking mix.
Perfect texture. I added Rice
Krispies into the last half, and got
a lighter crispier cookie,and white chocolate chunks added to the semisweet chocolate was another great addition.

jkanter2139 from St. Paul, MN / 02.21.10

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I'm gluten
intolerant and have
made this recipe at
least a dozen times,
experimenting with
ingredients each
time. I haven't
tried the palm oil
yet that someone
suggested, but will.
In the best batch
I've made so far, I
did use Crisco and
used Bob's Red Mill
all purpose gluten
free flour instead
of the brown rice
flour mix.

i tried this recipe because i am not eating gluten. i ate them with people who have no problems with gluten and people loved them and asked for the recipe. also, i do not consume hydrogenated oils and so i used Spectrum organic vegetable shortening which is naturally solid at room temp. as it's made from palm oil. you don't have to use crisco or another unhealthy product for this recipe.

aubergine1 from massachusetts / 09.06.06

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what is meant 1 cup(what is the weight)

jessieho from Lincoln / 02.25.06

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My brother can't eat any products containing gluten, a real problem during Christmas cookie time. I became so excited when I saw this recipe. I made these cookies along side my traditional, all-purpose flour chocolate chip cookies, using butter in both. The rice flour dough was more elastic, but the cookies baked up wonderfully. They taste better than the traditional ones. If I didn't know already, I'd never guess they weren't made with wheat flour.

A Cook from Harrisburg, PA / 12.13.05

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I made these for my mother who can't eat wheat. I used butter instead of Crisco and I used Bette's Gourmet Featherlight Rice Flour Blend from Authentic Foods. These cookies were surprisingly good. They are not as "cakey" as flour cookies - more crispy, but I agree that most would have a tough time guessing they were made without flour. This is an amazing find for those with wheat allergies.

baw21 from Oregon / 11.18.05

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I disagree - I think there's every reason to try something different whether you can eat gluten or not. These were very light and crispy. Good!